Category Archives: Recipes

Play Dough Cookies

  • 3/4 cup butter, softened
  • 3 ounces cream cheese
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • assorted colors of paste food coloring
  • 24 lollipop sticks
  1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
  2. In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
  4. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

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Simple! Yet Delicious Pumpkin Bread

Pumkin Bread Our Favorite Fall Bread

 

1 1/2 C Flour
1/2 teaspoon Salt
1 C Sugar
1 teaspoon baking soda
1 14oz. can pumpkin puree
1/2 C Canola oil
2 eggs, beaten
1/4 C water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Oven to 350. Sift together flour, salt,sugar,and baking soda.  Mix the pumpkin, oil, eggs, water and spices together, then combine with the dry ingredients, do not mix too thoroughly.  Pour into a well buttered loaf pan.  Bake 50-60 minutes.

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More than Minestrone

This is absolutely one of my favorite soups to make! My whole family loves it.

 

More than Minestrone Soup

From My Friend Cindy Foster Snohomish, WA 2001

Serves 6-8

 

8-10 slices of bacon, cut into bite size pieces

1 cup onion, chopped

2 stalks of celery stalk, chopped

1 cup mini carrots, chopped

3 medium cloves of garlic minced

1 28oz can peeled Italian style tomatoes

3 tbs dried parsley

8 cups chicken broth

1 10-16oz can red kidney beans, drained and rinsed

1 10-16oz can great northern (white) beans, drained and rinsed

1 9-16 oz can garbanzo beans, drained and rinsed

1 tsp crushed dried basil

1 tsp dried oregano

1 ½ cups small seashell shaped pasta

Shredded Parmesan cheese

 

In a large stock pot add bacon and cook just until crisp.  Strain out about 1/2 of the bacon fat.  Add onion and celery to bacon and drippings.  Cook until vegetables are soft, but not brown, about 5 minutes.  Add carrot and garlic cook another few minutes.  Add tomatoes, parsley, broth, beans, basil and oregano.  Simmer over medium heat for 30 minutes, stirring occasionally.  Add the pasta 10 minutes prior to serving.  Stir frequently to keep pasta from sticking.

Serve with shredded cheese

 

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Dad’s French Onion Soup

Serves 6

Created by My Dad (Peter Casale)

4 large sweet onions

½ stick butter

6 cups beef stock

1 cup white wine

tabasco

worchestershire

s/p

2 bay leafs

fresh or dry thyme

2 cups shredded mozz or swiss

slices of french bread

Slice onion into thin rings, melt butter in a large stock pan or pot, sauté onions until dark brown on med-high heat, careful not to burn (takes some patience to get the perfect carmelization).  Deglaze the pan with wine scraping up the brown bits.  Add beef stock, a few dashes tobasco, 6 dashes worchestershire and add the bay, thyme salt and pepper.  Bring to a boil, lower heat to low and simmer for 1/2hr.  Toast bread slices, place some cheese on bottoms of bowl, ladle soup add the bread and top with cheese.  Place in oven set to broil until cheese is bubbly. 

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Wild Rice and Chicken Soup

 

1 32 oz. carton of chicken broth
2 cups water
1/2 cup wild rice
1/2 cup chopped green onions
1/2 cup butter
3/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
2 cups heavy cream
2 cups cubed, cooked chicken meat



  1. Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.
  2. Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.
  3. Add cubed chicken and heat. This soup is very rich but delicious all the same!

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Chicken Chili

 

4 cups chopped yellow onions (3 onions) 
1/8 cup good olive oil
1/8 cup minced garlic (2 cloves) 
2 red bell peppers, cored, seeded, Diced Small
2 yellow bell peppers, cored, seeded, Diced Small
1 teaspoon chili powder 
1 teaspoon ground cumin 
1/4 teaspoon cayenne pepper, or to taste 
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 
1/4 cup minced fresh basil leaves (optional)
4 pound Whole Rotisserie Chicken (Costco)
Freshly ground black pepper

For serving: 
Chopped onions, corn chips, grated cheddar, sour cream


Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, and cayenne. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Shred all chicken meat off the bone and add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

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Chopped Salad

Chopped Salad

Serves 4 as a meal

 

1 head iceberg lettuce

1 cup diced chicken

2 large roma tomatoes

5 oz. salami

1 cup mozzarella Shredded or small cubes

9 oz. garbanzo beans

1 bunch green onions

¾ cup homemade Hidden Valley Ranch Dressing

¼ cup Wish Bone Italian Dressing

 

Chop all ingredients into small dices except for beans, toss together with dressing.

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